Korean barbecue is a social format before it is a cooking one. A grill sits in the middle of the table, cuts are sliced thin so they cook in minutes, and everyone cooks their own and wraps it in lettuce with rice and ssamjang.
The marinade science is worth knowing. Traditional galbi marinade uses grated Asian pear, which contains enzymes that break down muscle protein, so it tenderises rather than merely flavouring. That also means it can go too far, which is why six hours beats twenty four.
At a glance
| Recipe | Method | Grill temp | Cook time | Pull at |
|---|---|---|---|---|
| Korean Galbi, LA-Cut Short Ribs | Direct heat | 230 to 290°C (450 to 550°F) | 8 min | Cooked through |
Techniques used
Direct heat. Food straight over the coals. Fast, fierce, and finished before the inside overcooks.